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Cooking Hygiene
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Cooking Hygiene
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25 Questions

1. What coloured board for bread and dairy.

2. What coloured board for vegetables

3. Where should raw meat be stored

4. What happens to bacteria at 37c

5. What food poisoning bacteria is associated with raw eggs and chicken?

6. CLUTCH

7. What coloured board for salad and fruit

8. High levels of bacteria in food

9. Button found in food

10. Why do chefs get changed at work.

11. How long to run water on a burn.

12. What temperature does most bacteria die at.

13. COSHH

14. What happens to bacteria in a freezer.

15. What coloured board for cooked meat

16. Action if you cut your finger.

17. HASAWA

18. What does the lion stamp mean on an egg?

19. What is the food poison associated with soft cheeses?

20. What are the 3 C's

21. How can you check the temperature probe is working correctly.

22. What food poisoning is associated with sneezing and coughing over food.

23. FIFO

24. What soap for washing hands

25. How often should the fridge temperatures be taken.

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